Carob and almond ring doughnuts

Today we are bringing you another recipe! This time by Marisa Carreiro, author of the blog “Cozinhar com Sorrisos” (Cooking with a Smile), who tried out the carob spreads for the first time, and she’s now a fan!

That’s why she couldn’t resist and made a recipe using our carob, almond and milk spread, our carob and milk bar, and Carob World’s latest product, carob powder.




Makes 6 ring doughnuts:

  • 3 eggs;
  • 50 g carob, almond and milk bar;
  • 2 heaped tablespoons carob, almond and milk spread;
  • 60 g carob powder;
  • 6 tablespoons milk or plant milk;
  • 1 tablespoon baking powder.


  • 1 tablespoon (per doughnut) carob, almond and milk spread;
  • 1 tablespoon powdered milk;
  • 1 tablespoon beetroot powder.


Pre-heat the oven to 190ºC.

Prepare the ring doughnut tin. Grease with plant butter and sprinkle with a few chopped almonds. Set aside.

Mix the carob powder and the baking powder with a whisk, and set aside.

Separate the egg yolks from the whites. Beat the egg whites to form firm peaks, and set aside.

Break the carob bar into pieces and place it in a bowl with the two spoons of carob, almond and milk spread; place in the microwave to melt for one minute, or in a bain-marie.

Mix everything together very well to form a well-blended cream. 

Add the milk and the egg yolks, mix well so that everything is well combined.


Little by little, add the powder you set aside and mix with a spatula.


Fold into the beaten egg whites.


Half-fill each ring using a piping bag and bake in the oven for approximately 25 minutes. 

Test using a cocktail stick.


Place the water, the powdered milk and the beetroot powder in a bowl, and mix well.

Cover some of the doughnuts with the icing and sprinkle with chopped almonds.

Cover the other doughnuts with the carob, almond and milk spread.